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Indian Cauliflower Tray Bake

This Indian cauliflower vegetable tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.
AuthorGeorge Alexander
PREP TIME5 minutes
COOK TIME35 minutes
TOTAL TIME40 minutes
Servings4 (servings)
CourseMain Course Salad Side Dish Snack
CuisineFusion Gluten-Free Healthy Indian Vegan
KeywordOven Roasted Vegetables Roasted Cauliflower Recipe Vegetable Tray Bake
Calories222 kcal


  • 1 large cauliflower head (cut into medium sized florets)
  • 1x canned chickpeas (drained and rinsed)
  • 8-12 shallots (peeled and halved)
  • 1/2 lemon (cut into wedges)
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp sea salt flakes
  • 3-4 tbsp olive oil
  • 1 tbsp chopped coriander leaves


  • Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  • Onto a parchment lined baking tray, lay the cauliflower florets, chickpeas, shallots and wedges of lemon.
  • Sprinkle garlic powder, paprika powder, sea salt flakes and 3-4 tbsp olive oil and coat the vegetables evenly in the seasoning.
  • Spread them across the baking tray so none of the vegetables are laying on top of one another.
  • Roast the vegetables in the oven for 35-40 minutes or until the vegetables are completely tender and have caramelised.
  • Remove from the oven and sprinkle a handful of chopped coriander leaves.


Calories: 222kcal (11%) Carbohydrates: 17g (6%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 2g (13%) Sodium: 67mg (3%) Potassium: 679mg (19%) Fiber: 8g (33%) Sugar: 4g (4%) Vitamin C: 75mg (91%) Calcium: 3mg Iron: 4mg (22%)